Quinoa stuffed cabbage rolls are a delightful and nutritious twist on a classic dish. These rolls are filled with a savory mixture of quinoa, onion, and garlic, then baked to perfection in a rich tomato sauce. Perfect for a hearty meal, they offer a wonderful balance of flavors and textures.
While most of the ingredients for this recipe are common, you might need to pay special attention to quinoa. This protein-packed grain can usually be found in the grains or health food section of your supermarket. Make sure to rinse it thoroughly before cooking to remove any bitterness.
Ingredients for Quinoa Stuffed Cabbage Rolls
Quinoa: A protein-rich grain that serves as the main filling for the rolls.
Cabbage: Large leaves are used to wrap the quinoa mixture.
Tomato sauce: Adds a rich, tangy flavor to the dish.
Onion: Provides a sweet and savory base for the filling.
Garlic: Adds aromatic depth and flavor.
Olive oil: Used to sauté the onion and garlic, adding richness.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a hint of spice and complexity.
Technique Tip for This Recipe
When preparing the cabbage leaves for stuffing, make sure to remove the thick central vein from each leaf after blanching. This will make the leaves more pliable and easier to roll, ensuring a tighter and more uniform cabbage roll.
Suggested Side Dishes
Alternative Ingredients
quinoa - Substitute with brown rice: Brown rice has a similar texture and nutritional profile, making it a good alternative.
quinoa - Substitute with bulgur wheat: Bulgur wheat cooks quickly and has a slightly nutty flavor, similar to quinoa.
cabbage - Substitute with collard greens: Collard greens are sturdy and can hold fillings well, similar to cabbage leaves.
cabbage - Substitute with Swiss chard: Swiss chard leaves are large and flexible, making them a good wrap for stuffing.
tomato sauce - Substitute with marinara sauce: Marinara sauce has a similar consistency and flavor profile to tomato sauce.
tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can be seasoned to taste and provide a similar texture.
onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.
onion - Substitute with leeks: Leeks offer a subtle onion-like flavor and can be chopped and used similarly.
garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.
garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor when minced.
olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and health benefits as olive oil.
olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and can be used in the same way as olive oil.
salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with umami notes.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar taste.
black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.
black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat but should be used sparingly as it is spicier.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Dish
- Allow the quinoa stuffed cabbage rolls to cool completely before storing. This prevents condensation, which can make the rolls soggy.
- Place the cooled rolls in an airtight container. If stacking is necessary, separate layers with parchment paper to avoid sticking.
- Store the container in the refrigerator for up to 4 days. The flavors will meld beautifully over time, making the rolls even more delicious.
- For freezing, wrap each roll individually in plastic wrap or aluminum foil. This ensures they maintain their shape and prevents freezer burn.
- Place the wrapped rolls in a freezer-safe bag or container. Label with the date to keep track of freshness.
- Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator.
- Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. If reheating from frozen, add an extra 10-15 minutes to the baking time.
- Alternatively, you can reheat in the microwave. Place the rolls in a microwave-safe dish, cover, and heat on medium power for 3-5 minutes, checking halfway through.
- To maintain the texture and flavor, avoid reheating multiple times. Only reheat the portion you plan to consume immediately.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover quinoa stuffed cabbage rolls in a baking dish.
- Add a splash of tomato sauce or a bit of vegetable broth to keep them moist.
- Cover the dish with foil to prevent drying out.
- Bake for 20-25 minutes, or until heated through.
Microwave Method:
- Place the cabbage rolls on a microwave-safe plate.
- Cover with a microwave-safe lid or another plate to trap steam.
- Heat on medium power for 2-3 minutes.
- Check if they are heated through; if not, continue in 1-minute increments.
Stovetop Method:
- Use a large skillet with a lid.
- Add a small amount of olive oil or vegetable broth to the skillet.
- Place the cabbage rolls in the skillet and cover with the lid.
- Heat on medium-low for about 10-15 minutes, turning occasionally to ensure even heating.
Steamer Method:
- Set up a steamer basket over a pot of simmering water.
- Place the quinoa stuffed cabbage rolls in the steamer basket.
- Cover and steam for about 10 minutes, or until heated through.
Air Fryer Method:
- Preheat the air fryer to 350°F (175°C).
- Place the cabbage rolls in the air fryer basket.
- Heat for 8-10 minutes, checking halfway through to ensure they are warming evenly.
Best Tools for This Recipe
Oven: Used to bake the cabbage rolls at a consistent temperature of 375°F (190°C).
Pot: Necessary for boiling water to blanch the cabbage leaves.
Mixing bowl: Used to combine the cooked quinoa, onion, garlic, olive oil, salt, and pepper.
Knife: Essential for chopping the onion and mincing the garlic.
Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.
Measuring cups: Used to measure out the quinoa, tomato sauce, and other ingredients accurately.
Spoon: Useful for placing the quinoa mixture onto each cabbage leaf.
Baking dish: Holds the stuffed cabbage rolls while they bake in the oven.
Aluminum foil: Used to cover the baking dish during the initial baking period.
Colander: Helps in draining the blanched cabbage leaves after boiling.
Stirring spoon: Used to mix the quinoa mixture thoroughly in the mixing bowl.
How to Save Time on This Recipe
Prepare the filling in advance: Cook the quinoa and chop the onion and garlic the night before.
Use pre-made tomato sauce: Save time by using store-bought tomato sauce instead of making your own.
Blanch cabbage leaves efficiently: Blanch multiple cabbage leaves at once to save time.
Assemble in batches: Lay out all the cabbage leaves and fill them simultaneously to streamline the process.
Preheat the oven early: Start preheating the oven while you prepare the filling and cabbage leaves.
Quinoa Stuffed Cabbage Rolls
Ingredients
Main Ingredients
- 1 cup quinoa rinsed
- 8 leaves cabbage large
- 1 cup tomato sauce
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 teaspoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1. Preheat oven to 375°F (190°C).
- 2. Cook quinoa according to package instructions.
- 3. Bring a large pot of water to boil. Blanch cabbage leaves for 2 minutes. Drain and set aside.
- 4. In a mixing bowl, combine cooked quinoa, onion, garlic, olive oil, salt, and pepper.
- 5. Place a generous spoonful of the quinoa mixture onto each cabbage leaf. Roll up and place in a baking dish.
- 6. Pour tomato sauce over the rolls. Cover with foil and bake for 30 minutes.
- 7. Remove foil and bake for an additional 15 minutes.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Dish
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